Fusilli with Shrimp and Broccoli
Yield: 4 servings
Cook Time: 22-25 minutes
Tips:
Ingredients
- 12 oz. fresh peeled and deveined shrimp (if using shrimp in shell, increase to 18 oz.)
- 8 oz. packaged dried fusilli (or linguine)
- 2 cups broccoli florets
- 1 medium onion
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon instant chicken bouillon granules (or 1 bouillon square)
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup plain yogurt
- 2 tablespoons dry sherry (or water)
- 3/4 teaspoon finely shredded lemon peel
- cracked black pepper
Directions
Slice onions into thin wedges. Set aside.
Cook shrimp in boiling water for 1 to 3 minutes, or just until shrimp turn pink, stirring occasionally. Drain shrimp, then transfer to a bowl and cover with aluminum foil to keep warm.
Cook pasta according to package directions, adding broccoli florets the last 6 minutes of cooking time.
While pasta is cooking, melt butter in a large saucepan then add the onions. Cook on low, stirring occasionally, for 5 minutes. Add minced garlic and cook for an additional 3-5 minutes or until onion is translucent and tender but not browned. Remove from heat and cover to keep warm.
When pasta and broccoli are cooked (broccoli should be crisp-tender and not overly cooked), pour into a collander to drain, then return to the saucepan they cooked in (away from heat) and cover to keep warm.
In a small mixing bowl, whisk together flour, chicken bouillon granules, the 1/8 teaspoon of pepper and salt. Stir flour mixture into the onions and garlic until blended. Pour milk into saucepan with the onion, garlic and flour mixture while stirring (preferably with a wooden spoon), and cook (while continuing to stir) until mixture becomes thick and bubbly. Cook and stir for 1 more minute, then stir in yogurt, sherry (or water) and lemon zest. Heat until the mixture is just warm (but do not boil).
Add cooked shrimp, pasta and broccoli into saucepan with the onions and sauce. Gently toss until all ingredients are coated. Sprinkle with cracked pepper and garnish with lemon slices, if desired.
Cook shrimp in boiling water for 1 to 3 minutes, or just until shrimp turn pink, stirring occasionally. Drain shrimp, then transfer to a bowl and cover with aluminum foil to keep warm.
Cook pasta according to package directions, adding broccoli florets the last 6 minutes of cooking time.
While pasta is cooking, melt butter in a large saucepan then add the onions. Cook on low, stirring occasionally, for 5 minutes. Add minced garlic and cook for an additional 3-5 minutes or until onion is translucent and tender but not browned. Remove from heat and cover to keep warm.
When pasta and broccoli are cooked (broccoli should be crisp-tender and not overly cooked), pour into a collander to drain, then return to the saucepan they cooked in (away from heat) and cover to keep warm.
In a small mixing bowl, whisk together flour, chicken bouillon granules, the 1/8 teaspoon of pepper and salt. Stir flour mixture into the onions and garlic until blended. Pour milk into saucepan with the onion, garlic and flour mixture while stirring (preferably with a wooden spoon), and cook (while continuing to stir) until mixture becomes thick and bubbly. Cook and stir for 1 more minute, then stir in yogurt, sherry (or water) and lemon zest. Heat until the mixture is just warm (but do not boil).
Add cooked shrimp, pasta and broccoli into saucepan with the onions and sauce. Gently toss until all ingredients are coated. Sprinkle with cracked pepper and garnish with lemon slices, if desired.